1/4 cup shallots, finely chopped
7 cremini mushrooms, chopped
1 pound ground beef
2 tablespoons dried bread crumbs
1/4 cup grated parmesan
1 tablespoon finely chopped parsley
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
Spray a mini muffin tin with cooking spray and set aside. Preheat the oven to 350 degrees.
In the bowl of a food processor (or blender, use what you got) combine the shallots and mushrooms. Pulse until the mixture resembles coarse meal.
In a medium bowl put in the rest of the ingredients. Add the mushroom mixture. Combine with a fork until combined. Using a small cookie scoop (mine is about 2 tablespoons), scoop the mixture and roll lightly into a ball. Place in the muffin tins.
Bake for 20 minutes.
If you, like me, like your meatballs with a little sauce and pasta. Do what I do!
First, set a large pot to boil. When ready, add 1 pound pasta (I used whole wheat).
Meanwhile, in a large saute pan, add about 24 oz pasta sauce (your favorite kind or homemade will do). Add the cooked meatballs and let simmer until the pasta is ready.
To finish, put the pasta in a bowl, cover with the sauce. Serve with a little salad and pass the parmesan.